Jillian Fae Chef Services

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  • HOME
  • Contact
  • Events
  • Sample Menus
  • Meet Chef Jillian
    • About Chef Jillian
    • Testimonials
  • Video Gallery
  • BLOG
    • Recipes
      • Instant Pot
      • Trader Joe’s
      • Healthy
      • Pasta
      • Soup
      • Shopping-centric
      • Sauces & Condiments
    • Cooking Tips
    • Food Facts and Opinions
    • Travel
  • Frozen Prepared Vegetables

    Largest Recall of 2018 That No One Heard Of

    / January 31, 2019 / 0 Comments

    While everyone was worrying about romaine, there was a quiet recall that none of us heard about.

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  • Black Cod with Celery Root Puree, Corn Relish, and Tri-Color Bell Pepper Sauces

    Black Cod- Removing the Pin Bones

    / June 7, 2018 / 2 Comments

    The problem with black cod, and there is only one problem, is that it has a set of bones that are nearly impossible to pull using the typical tweezer method. I discovered this…

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  • Mustard Oil and Frequency Illusions

    / May 3, 2018 / 2 Comments

    It’s been four days since I got home from my Italian adventure and I still haven’t adjusted back into a normal sleeping pattern. I woke up entirely too late for an appointment this…

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  • o Peas in Carbonara Rome Food Travel

    The Jerk that put Peas in Carbonara

    / March 15, 2018 / 0 Comments

    Who was the man (or woman) that first decided to put the pea in the pasta carbonara? And Why? What could prompt such a thing and how did it become such a seemingly…

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  • Avgolemono Soup with Greek Salad and Lemons

    Avgolemono (Greek chicken, lemon & rice soup)

    / March 8, 2018 / 1 Comment

    There is a whole skinned chicken sitting in my fridge. Chicken breast was on the menu at last weekend’s dinner party. I wanted to add a crispy skin for garnish. You place chicken…

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  • spices seasoning house recipe cumin history of cumin

    Cumin: A seed well-traveled

    / February 15, 2018 / 2 Comments

    I know three things about cumin: It’s used widely in Indian and Mexican cuisine, it’s one of the two main ingredients in my “house seasoning”, and it’s essential to my chili, taco seasoning,…

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  • Roasted Red Pepper Tomato Soup Recipe

    Roasted Red Pepper Tomato Soup

    / January 7, 2018 / 1 Comment

    A friend of mine was working on a recipe and shopping list app. He asked me for feedback on some things about it. The concept was great, but there was one thing that…

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  • Cuban Black Beans Recipe

    Cuban Inspired Black Beans

    / September 22, 2017 / 0 Comments

    My “Little Pressure Cooker that Could” finally gave up on me yesterday. The tough part was that she called it quits while cooking black beans at a new client’s. There I was on…

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  • Chicken Tortilla Soup

    Chicken TORTILLA Soup

    / May 4, 2017 / 1 Comment

    I LOVE a good tortilla soup. I have a confession though. Not even thinking about the name itself, I used to make it without tortillas! I’ve just enjoyed it so many times while…

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  • Chicken and Ricotta Dumplings Soup in a white bowl and a blue placemat

    Cream of Chicken Soup with Ricotta Dumplings

    / March 28, 2017 / 1 Comment

    “Chicken and dumplings meets cream of chicken soup” is how I describe this dish. The dumplings, very similar to a gnudi, are lighter than most traditional ones. Also, they are 100% food, unlike…

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Chef Jillian


Hi, I'm Chef Jillian. Thank you for visiting! Please take a look around and feel free to reach out with any questions or inquiries either on the contact page, email, or phone. Cheers!

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10 seconds is all you need to sum it up sometimes! Last night's 4 course+hors d'oeuvres client flew in two somms from Italy to pair. Nice little Monday evening. 🍷
There is such thing as leftover pasta dough. Especially when you made it for a video & photo shoot. couldn't pass up the opportunity to play around. What do you think? More colored pasta or keep it more traditional?
Chicken parm meatballs, no filler. Solid little nuggets of chicken for anything! Save it! 😁
Pick your favorite and comment! Intimate 8 course dinner tonight:
Multicolor sopressini. The "open purse". Yolk, cocoa, parsley, beet, and activated charcoal.
Doing that Pasta thing. Never ask chefs what their "specialty" is. But this might be ONE of mine. 😉

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Top Blog Posts

  • A Brief History of Ranch Dressing
  • The Jerk that put Peas in Carbonara
  • Fluffy Egg Salad
  • Bright Pickled Red Onions
  • 3 Ingredient Enchilada Sauce
  • Black Cod- Removing the Pin Bones
  • Robuchon L’Atelier Las Vegas- Tasting Menu
  • Sun Dried Tomato Relish
  • Chile Lime Dip
  • Potato Leek Soup- For Jeffrey, Not Brett
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